Bread Master Class

Learn to Make French Bread in France

We’re bringing good bread back to your table. Learn both about the theory of bread making (yes, it’s just as important), as well as practical hands-on bread production during this 3-day bread master class.

The purpose of this master class is to learn how to make bread the old-fashioned way, using both hand and machine, with ancient wheat flour. We will make 2 or 3 kinds of bread every morning. We will learn different cooking techniques, different flavoring, and different timing and their consequences on bread-making.

Classes taught in English

In order for us to provide this program, we require a minimum of at least 2 people. We will review your request and confirm your booking once 2 participants have booked. No payment is required till the dates are confirmed. Once we have 2 participants, subsequent participants can book directly. The course is limited to 5 participants max. Please email us if you need to book for more participants.

Note: Accommodations are not included. For information on where you can stay, please visit our Links page.

Highlights

Learn essential bread-making terminology

Learn to make your own starter & keep it alive

Learn bread-making techniques using either a starter or fresh yeast

Learn to make simple and more complex bread recipes

Hands-on baking experience

Tasting of bread, including a light lunch

Take home your own bread creations

Small group sizes (maximum of 5 students)

All levels welcome

Learn from an experienced French chef in English in a convivial and friendly atmosphere

Privatize a Bread Masterclass

Want to privatize the class for your family or group? Private class price: 600€ for up to 3 people (100 € for each additional person). Email us about a private bread masterclass.

We will learn how to start a starter, how to keep a starter alive, and how to use a starter. We will also use fresh yeast for certain types of bread including but not limited to, hamburger buns and brioche. We will also create flavored bread using seeds and cereals, cacao, figs, walnuts . . . Each participant will take home the bread he or she has made. We will provide a list of equipment with the addresses where to purchase them and a few useful tools like an excel file to calculate hydrometry of the dough.

At the end of each day, we’ll finish the class with a bread tasting & discuss the bread we’ve produced with a glass of wine, cheese and a light late lunch.

Have questions?

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